Prep Time:
15 mins
Cook Time:
1 hr 5 mins
Total Time:
1 hr 20 mins
Servings:
24
Ingredients
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Heat oil in a skillet over medium heat. Cook and stir onion in the hot skillet until tender, 5 to 7 minutes.
Transfer onion to a large mixing bowl. Add cream cheese, sour cream, and corned beef, then add mayonnaise, Swiss cheese, and garlic powder; mix until thoroughly combined.
Cut off top of bread loaf. Create a bread bowl by tearing bread into chunks from the center of the loaf, leaving 1/2 inch bread on all sides. Reserve bread chunks for dipping if desired.
Spoon corned beef mixture into bread bowl. Wrap bread bowl tightly with aluminum foil and place onto a baking sheet.
Bake in the preheated oven until the dip is fully cooked and bubbling, 1 to 1 ½ hours.
Cook’s Note
You can skip the bread and bake the dip, covered, in a 9×13-inch baking dish. I have also cooked this in a slow cooker on Low for 3 hours.
Nutrition Facts (per serving)
| 293 | Calories |
| 24g | Fat |
| 12g | Carbs |
| 8g | Protein |
